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Nem Chua Fermented Sour Pork

There are many ways to make this. The easiest is with a food processor, followed by kitchenaid, but neither are absolutedly necessary. If you don't have either, you can use your hands to massage the meat until sticky. The sourness should be present after 24 hrs and ready to eat. Lasts up to 14 days in the fridge.
Course: Side Dish, Snack
Cuisine: Vietnamese
Calories: 2387kcal

Ingredients

  • 1.3 lb of extra lean ground pork preferably from the loin.
  • 4 oz cooked pork skin cut into short strips (bi-see what it looks like here)
  • 8 cloves of garlic divided 5--finely mince, thinly slice the remainder
  • 1 tbs white peppercorns wash and soak in water for about 10 mins
  • Thai chile either whole or cut small pieces
  • 3 tbs sugar
  • 1/2 ts kosher salt
  • 1 bag of seasoning Nem/Nam mix Found in Asian Grocers and contains salts and nitrites for curing
  • 1-2 drops of red food coloring optional.

Instructions

  • Line a square 8-9" cake pan with plastic wrap and set aside. Rinse and soak the whole white peppercorns in hot water for 30 min, then drain dry. The pork skin (bi) typically comes frozen so first defrost that or simply rinse in cool water and squeeze out excess water, drain and allow to dry.
  • Add the pork, minced garlic, sugar, and salt to the food processor. Churn until it becomes a sticky smooth paste, scrapping the down the sides intermittently. Add food coloring if you desire. Blend until smooth and uniform color.
  • Remove to mixing bowl and work in the pork skin until evenly distributed. Add the two packages of nem seasoning and mix well. Transfer to the lined cake tray. Using your hands spread the mixture until an even layer forms. Add the slivers of garlic and chili, arranging it in a roll. Add 1-2 peppercorns to each sliver of garlic and chili. Cover with plastic wrap and then find another container roughly the same size and place on top. Add something heavy to press down and refrigerate. Nem should be ready in 24 hrs. Remove the weights and cut into individual pieces making sure each piece has a sliver of garlic, chili, and peppercorn. Wrap in plastic wrap and keep refrigerated up to 1 week.

Nutrition

Calories: 2387kcal | Carbohydrates: 54g | Protein: 172g | Fat: 161g | Saturated Fat: 59g | Cholesterol: 532mg | Sodium: 3582mg | Potassium: 1800mg | Fiber: 4g | Sugar: 36g | Vitamin A: 100IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 9mg
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